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Creamy orzo with chicken, baby spinach and Petite Délice tomatoes

Recipe for

4

person

persons

30
minutes
600g chicken breast tenderloin
400g orzo
150g baby spinach
1 onion
2 garlic cloves
400g Petite Délice tomatoes
80g Parmesan cheese
100ml cream
1tl dried oregano
Juice of 2 lemons (+ zest for finishing)
Handful of fresh basil

Roadmap

  • Fry the chicken breasts in a deep pan with a dash of olive oil. Season with salt and pepper. Fry them on both sides until the chicken is cooked. Remove the chicken from the pan and set aside. 
  • Then slice the onion and fry it in the same pan. 
  • There is still a lot of flavor in the crusted chicken that we don't want to lose. 
  • Also add the cherry tomatoes and finely chopped garlic. 
  • Season with salt, pepper and dried oregano. 
  • Then briefly fry the orzo along with it. 
  • Deglaze with the lemon juice and 2 cups of water. 
  • Turn down the heat slightly and let the orzo cook gradually. 
  • Add additional water occasionally as needed
  • When the orzo is al dente, mix in the cream and Parmesan cheese. 
  • Stir in the baby spinach and basil. 
  • When the spinach has shrunk, add the chicken breast tenderloins back into the pan.
  • Divide the orzo and chicken among the plates and top with some more lemon zest. 

Ingredients

for

4

persons

person

Coöperatie Hoogstraten - Vector logo Hoogstraten

600g chicken breast tenderloin

Coöperatie Hoogstraten - Vector logo Hoogstraten

400g orzo

Coöperatie Hoogstraten - Vector logo Hoogstraten

150g baby spinach

Coöperatie Hoogstraten - Vector logo Hoogstraten

1 onion

Coöperatie Hoogstraten - Vector logo Hoogstraten

2 garlic cloves

Coöperatie Hoogstraten - Vector logo Hoogstraten

400g Petite Délice tomatoes

Coöperatie Hoogstraten - Vector logo Hoogstraten

80g Parmesan cheese

Coöperatie Hoogstraten - Vector logo Hoogstraten

100ml cream

Coöperatie Hoogstraten - Vector logo Hoogstraten

1tl dried oregano

Coöperatie Hoogstraten - Vector logo Hoogstraten

Juice of 2 lemons (+ zest for finishing)

Coöperatie Hoogstraten - Vector logo Hoogstraten

Handful of fresh basil

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

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Preparation

30

minus

  • Fry the chicken breasts in a deep pan with a dash of olive oil. Season with salt and pepper. Fry them on both sides until the chicken is cooked. Remove the chicken from the pan and set aside. 
  • Then slice the onion and fry it in the same pan. 
  • There is still a lot of flavor in the crusted chicken that we don't want to lose. 
  • Also add the cherry tomatoes and finely chopped garlic. 
  • Season with salt, pepper and dried oregano. 
  • Then briefly fry the orzo along with it. 
  • Deglaze with the lemon juice and 2 cups of water. 
  • Turn down the heat slightly and let the orzo cook gradually. 
  • Add additional water occasionally as needed
  • When the orzo is al dente, mix in the cream and Parmesan cheese. 
  • Stir in the baby spinach and basil. 
  • When the spinach has shrunk, add the chicken breast tenderloins back into the pan.
  • Divide the orzo and chicken among the plates and top with some more lemon zest. 

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  • Fry the chicken breasts in a deep pan with a dash of olive oil. Season with salt and pepper. Fry them on both sides until the chicken is cooked. Remove the chicken from the pan and set aside. 
  • Then slice the onion and fry it in the same pan. 
  • There is still a lot of flavor in the crusted chicken that we don't want to lose. 
  • Also add the cherry tomatoes and finely chopped garlic. 
  • Season with salt, pepper and dried oregano. 
  • Then briefly fry the orzo along with it. 
  • Deglaze with the lemon juice and 2 cups of water. 
  • Turn down the heat slightly and let the orzo cook gradually. 
  • Add additional water occasionally as needed
  • When the orzo is al dente, mix in the cream and Parmesan cheese. 
  • Stir in the baby spinach and basil. 
  • When the spinach has shrunk, add the chicken breast tenderloins back into the pan.
  • Divide the orzo and chicken among the plates and top with some more lemon zest. 

Recipe for

4

person

persons

30
minutes
600g chicken breast tenderloin
400g orzo
150g baby spinach
1 onion
2 garlic cloves
400g Petite Délice tomatoes
80g Parmesan cheese
100ml cream
1tl dried oregano
Juice of 2 lemons (+ zest for finishing)
Handful of fresh basil

Roadmap

Find out where your strawberries come fromDiscover where your berries come fromDiscover where your cherries come fromDiscover where your tomatoes come fromDiscover where your peppers come fromDiscover where your specialties come from
pdf

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